For many housewives duck - a festive meal. Usually it is fully baked in the oven, because like all crisp. We offer you an alternative recipe - even on the table will be braised duck. You can cook it in the sour cream, soy sauce, brine, with spices, with sauerkraut. Whichever recipe you choose, consider the following recommendations. Firstly, pour too much water. And remember that fatty meat should be completely fill with water. If the bird is young, it is enough to cover the meat with water to two-thirds. Second, salt and spices are added only after heated with duck fat. Third, if the bird is too old, pre-position it for 12 hours in a bowl filled with mineral water.

Duck stew in its own juice

Use cast-iron cookware, thanks to its ability zharouderzhivayuschey meat cooked it better and faster.

Ingredients:

Duck large

150-180 grams of onion

2 large carrots

garlic - 4 cloves

pepper, chili powder, allspice

Bay leaf

spice hops-suneli

Cooking method:

Gutted and washed duck divide into portions pieces and fold into the cauldron, or utyatnitsu. Pour several cups of cold water to the meat was completely covered with liquid, and stew over low heat about half an hour. Let boil half the water, then it is possible to lay the spices and salt. Leave the bird under the hood and join in cutting vegetables: Chop the onion into small cubes, carrots grate, and large. Send the vegetables in a saucepan and boil for some 25 minutes under the lid. If this is not enough time for your duck, pour a little boiling water and continue to simmer until tender. 5 minutes before end of cooking Stir in the finely chopped garlic. Delightfully delicate spiced duck is done, serve it with boiled rice or potatoes - bon appetit!

Duck, stewed cabbage

The beauty of this dish is that it is a complete meal with a side dish. Braised cabbage absorbs duck fat, which gives it a delicious taste. The combination of fresh and sauerkraut soften harsh duck meat, and the food will very tender and juicy!

Ingredients:

Duck weight 2, 5 kilos

Fresh cabbage - 300 grams

sauerkraut - 300g

Head Onion

sunflower oil - 50 grams

salt, pepper, white and black, bay leaves - to taste

Cooking method:

Washed duck carefully inspect for excess fat. Cut it as much as possible and to cut the carcass into portions. Rascal dry deep frying pan and heated with oil to condition greaves. Catch them with a slotted spoon and fry the pieces of duck prepared. While the meat browns, get vegetables: fresh cabbage chop and chop onion half rings. If sauerkraut very acidic pre-wash it in cold water.

Fried meat with a slotted spoon to separate the catch from the crackling dishes. The recipe came to the final stage. Prepared vegetables pour into the pan with duck fat and cook for 15-20 minutes, then lay out the pieces of meat, fill them with two cups of hot water, put a laurel leaf, pepper and boil for some 40 minutes Serve hot. Bon Appetit!

Duck braised in Korean

A simple recipe will please Korean original flavor. At the end of cooking awaits unusual fragrant dish with "a twist" - roasted sesame seeds.

Ingredients

duck - 1, 8-2 kilograms

green onions - 300 grams

Garlic - 6 cloves

soy sauce - 70 ml

roasted sesame seeds - 15 grams

salt - 10 grams

Cooking method:

As usual, before cooking you need to cut the duck. It would be better if you carefully cut away from the bone and chop all the meat of his pieces of 4-5 cm. Feather green onions cut into 3 cm long pieces, and garlic (half of normal) chop knife. Meat and ½ onion put in utyatnitsu and cover with water so that it covered the ingredients. Cook over high heat until cooked duck, then catch the meat and broth (through cheesecloth or a fine sieve). Again, pour the liquid into a saucepan and boil down by half. Immerse in a concentrated broth and cook pieces of meat, adding salt and soy sauce.

Now came the remnants of green onions and garlic: add them to the dish at the end of cooking and cook on a fast heat until soft meat, then pepper and sprinkle with toasted sesame seeds. Put duck braised in Korean, on a plate and serve with fresh vegetables. Bon Appetit!

Duck with sour cream

Poultry recipe with sour cream has a distinct advantage - a delicate cream sauce is a delicious addition to any side dish. Products of dishes there in every refrigerator, and after an hour and a half you can please your guests and friends a hearty and tasty dish.

Ingredients:

duck medium size

2 medium carrots

2 onions

180-200 grams of sour cream

coriander, bay leaf - Ground

G - 5 grams

Cooking method:

Eviscerated duck inspect and remove the remnants of the pen, if any. Cut excess fat and cut into portions. Heat the frying pan and quickly fry the meat until golden brown, adding a couple of tablespoons of vegetable oil. Put duck in a saucepan, cover with water to 2/3 of the volume and let stew under the lid closed until cooked meat. If necessary a little blow off some hot water.

Meanwhile, peel and grate the carrots, only large, and chop the onions into cubes. Fry the vegetables in a pan, which previously was a duck. Add the onions and carrots to the meat, cover with sour cream, mix well and simmer on low heat for about 30 minutes. Delicious stewed duck is ready, call his household to the table. Bon Appetit!

Braised duck in wine

The wine gives the meat a nice unique taste and significantly softens the hard fibers. Be sure to use this recipe if you got too old, or a wild bird.

Ingredients:

duck - 1, 8-2 kilograms

100 grams of bacon

50 grams of butter

1 piece of carrot and onion

half cup dry white wine

salt, a mixture of white, pink and black pepper

Cooking method:

Like all the previous ones, this recipe, we suggest you start with cutting a whole. Separate the meat from the bones, but do not remove the skin. To the dish turned out tender pieces of duck, first grab a dry frying pan until golden brown on all sides, and only then transfer to a roasting pan or utyatnitsu. Breast cut into strips, and onions and carrots - semicircles. Fry these ingredients in a small amount of oil, then Put a duck. Pour in wine (to your taste), salt, pepper and let boil, then pour a glass of water. Tightly cover the bird cover - let it stewed over low heat until tender (about an hour). If the liquid will evaporate too quickly at the end of cooking pour a little boiling water. Bon Appetit!

Now no one can say that only a duck baked entirely worthy of the holiday table. Braised Bird incredibly tender - it is worthy of a separate page in your cookbook. Through a variety of sauces and spices, you'll be able to please the most finicky eating guests. Each recipe we picked for you. Cook with us, cook with love!

We recommend that read: Recipe for duck Aerogrill

Contents:

The dough for pancakes

Filling for pancakes

Preparation stuffed pancakes

Make pancakes stuffed with cheese will have any housewife. In fact, this process is simple, although a bit troublesome. After all, you will need to fry the pancakes first, then make a stuffing for them, then stuff with, and then also bake or fry. However, in reality it does not take much time, as it may seem at first glance. So let's not shelving them, try to cook these wonderfully tasty and tender pancakes with cottage cheese and different tasty additives.

The dough for pancakes

Crepes can be baked quite different: the yeast and the fresh and subtle, and lush, and small and large. Try different tests for these pancakes.

Yeast dough

Ingredients:

3 cups of milk;

3 teaspoons dry yeast;

1 tablespoon sugar;

400 grams of flour;

3 eggs;

100 grams of butter;

Sol.

Preparation:

Heated milk and dissolved yeast and sugar. Then put half of the flour, stir and leave to approach brew warm. Twenty minutes later, put the eggs, salt, melted butter and gradually fill up the rest of the flour. Quantity flour may vary depending on its tackiness. Therefore, the exact number is adjustable, focusing on density test. It should be able to look like a liquid cream. Once the dough is suitable again begin to fry the pancakes on a greased pan or lard.

Dough on kefir

Ingredients:

2 cups yogurt (approximately);

2 eggs;

1 tablespoon sugar;

Half a teaspoon of salt;

Half a teaspoon of soda;

A tablespoon of vinegar;

Half a cup of vegetable oil;

Flour until desired dough consistency.

Preparation:

Pour yogurt into a saucepan, add sugar, salt, egg and mix thoroughly. Then pour the sifted flour, mixing quite thick and sticky dough without lumps. Then we topped up with yogurt, making the dough more liquid (like liquid sour cream). Now, put the soda, stir, add vinegar and stir again. The dough should bubbled and increase in volume. Now pour in a vegetable oil, stir and fry the pancakes on a hot dry frying pan.

Filling for pancakes

Curd pancake can also take different. You can make the filling or posochnee drier, sweeter or pokislee. And you can do to make pancakes stuffed with salty cheese. In addition, the curd may be added various fillers. We offer you several options for filling cheese stuffed pancakes.

Vanilla curd

Ingredients:

A pound of granulated cottage cheese;

Half a cup of sour cream;

1 egg;

3-4 tablespoons sugar;

A pinch of salt;

Sachet of vanilla sugar.

Preparation:

Sugar and vanilla sugar to dissolve in sour cream and mix with egg and cheese. Add a pinch of salt. If the filling liquid is obtained, it is possible to put some of the potato starch.

Curd filling with raisins

Ingredients:

Shelves Upholstered grated cheese;

Tablespoons flour;

Half cup seedless raisins;

Tablespoons sugar;

A pinch of salt.

Preparation:

Raisins collapses in flour and combine with cream cheese. Add the sugar and salt and stir.

Preparation stuffed pancakes

And now, the cooking process itself. For this we need do pancakes, toppings, two or three raw eggs and vegetable oil. We turned envelopes pancake with curd. For detailed pancake put about a tablespoon of the filling closer to the top. Cover the stuffing free upper corner of pancake and turn it on one turn downwards. Cover with stuffing wrapped in turn free to the left and right edge of the pancake. And now we turn the pancake for one or two turns down. Collapsed envelopes dip in beaten eggs and fry in a pan greased.

Serve pancakes with condensed milk, sour cream or jam. They may be prepared for breakfast or as a dessert. Cook with pleasure and enjoy your meal!